Homemade Sofrito
Homemade Sofrito
Ingredients
- 1 pound garlic cloves, peeled
- 1 green bell pepper, stemmed, seeded, and roughly chopped
- 1 red bell pepper, stemmed, seeded, and roughly chopped
- 1 bunch culantro, rinsed (or 2 bunches cilantro if culantro is unavailable)
- 1 bunch cilantro, rinsed
- 1 yellow onion, peeled and quartered
- 1 white onion, peeled and quartered
- 4 sweet mini peppers, stemmed, seeded, and roughly chopped (can substitute with ají dulce peppers if available)
- 1 cubanelle pepper, large, stemmed, seeded, and roughly chopped
Instructions
- 1
Prepare all vegetables: peel the garlic cloves and onions. Stem and seed all peppers (green, red, sweet mini, and cubanelle). Roughly chop all the prepped vegetables.
⏱️ 10 min
- 2
Rinse the culantro and cilantro thoroughly. If culantro is unavailable, use an additional bunch of cilantro.
⏱️ 2 min
- 3
Add all the chopped garlic, peppers, onions, culantro, and cilantro to a large blender or food processor.
⏱️ 3 min
- 4
Blend the ingredients until your desired consistency is reached. Some prefer a chunkier sofrito, while others prefer it smoother. You may need to blend in batches depending on the size of your appliance.
⏱️ 5 min
- 5
Transfer the freshly made sofrito to an airtight container for immediate use or storage. It can be stored in the refrigerator for up to 2 weeks.
- 6
For longer storage, portion the sofrito into ice cube trays and freeze until solid. Once frozen, transfer the sofrito cubes to a freezer-safe bag or container. It can be stored in the freezer for up to 6 months.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sofrito
- 1 pound garlic cloves, peeled
- 1 green bell pepper, stemmed, seeded, and roughly chopped
- 1 red bell pepper, stemmed, seeded, and roughly chopped
- 1 bunch culantro, rinsed (or 2 bunches cilantro if culantro is unavailable)
- 1 bunch cilantro, rinsed
- 1 yellow onion, peeled and quartered
- 1 white onion, peeled and quartered
- 4 sweet mini peppers, stemmed, seeded, and roughly chopped (can substitute with ají dulce peppers if available)
- 1 cubanelle pepper, large, stemmed, seeded, and roughly chopped
Instructions
- 1
Prepare all vegetables: peel the garlic cloves and onions. Stem and seed all peppers (green, red, sweet mini, and cubanelle). Roughly chop all the prepped vegetables.
⏱️ 10 min - 2
Rinse the culantro and cilantro thoroughly. If culantro is unavailable, use an additional bunch of cilantro.
⏱️ 2 min - 3
Add all the chopped garlic, peppers, onions, culantro, and cilantro to a large blender or food processor.
⏱️ 3 min - 4
Blend the ingredients until your desired consistency is reached. Some prefer a chunkier sofrito, while others prefer it smoother. You may need to blend in batches depending on the size of your appliance.
⏱️ 5 min - 5
Transfer the freshly made sofrito to an airtight container for immediate use or storage. It can be stored in the refrigerator for up to 2 weeks.
- 6
For longer storage, portion the sofrito into ice cube trays and freeze until solid. Once frozen, transfer the sofrito cubes to a freezer-safe bag or container. It can be stored in the freezer for up to 6 months.